Wild Garlic Recipe: Kimchi
South Korea consumes 1.85 million metric tons of kimchi annually, or nearly 80 pounds a person.
I wouldn’t dream of preparing any foraged food stuffs without recourse to Hunter, Angler, Gardener, Cook, the website of my wild food guru Hank Shaw. Look up any game or foraged food and Hank has blazed a trail. In this instance Hank is fermenting with Ramps (Allium tricoccum) which from the picture look a little closer to the Spanish Calçot, so he neatly folds the green fronds over the white stems. Hank also cooks by weight – we cook by volume – so you’ll be better off following his proportions.
We used:
Two bin bags worked out to roughly 44 litres of leaves, stems, buds, and flowers.
We add liquidised Ginger – lots – the biggest, freshest root in the asian supermarket – the stuff in the regular supermarket is crap.
Sesame Seeds 500g/1.1lbs – last bag in the shop.
Korean Pepper flakes 250g or a whole jar.
After we’ve given it a rinse in cold water, we Brine the chopped leaves to kill off any other bacteria that might be malingering.
the other advantage is once the brine has taken affect, you can see at a glance that the leaves and stems have decreased in volume, they’ll also become a bit darker and intensify in flavour.
While most sources will point you in the direction of well established woodlands, Wild Garlic is a marker species for ancient woodlands, our main collection areas are by steams – wild garlic loves damp ground. I’d always associated it with shady forrest floors, but ‘up north’ its growing in bright sun light on the banks of a stream. Follow your nose, you’ll find it.
More soon
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SBW
A suburban dad blogging about: Gear Freakery, Prepping, Rifles, Archery, Deer Hunting, Fishing, Urban Hunting and Homesteading, Locavore Cooking, and some Storytelling.
Source: http://suburbanbushwacker.blogspot.com/2018/04/wild-garlic-recipe-kimchi.html
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